Filipino

Filipino Pancit

Sinigang na Buto-Buto ng Baboy (Pork Neck Bones)

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16K views · 661 reactions | READ RECIPE BELOW: It’s Soup Season, and Sinigang will warm your soul. Right up there with Adobo, Lumpia and Pancit, Sinigang is def considered a national dish. In fact…it’s been voted the world’s best soup. No kidding. It’s a perfect blend of tamarind tartness, veggies, and meat. Like many of our dishes, each region and family has their own variations of veggies meat and techniques used. This is how my family loves our Sinigang. I season the pork and give it hard sear, then boil for about 20 minutes to tenderize and render out some fat. I also like to sear and char the string beans which gives them great texture and flavor. I love using tamarind paste for an extra concentrated punch, as well as adding the @mamasitasrecipes sinigang season packet as it adds extra seasoning and flavor. You got to try it! • 2 lbs. pork shoulder or belly cut into cubes. Season SPG, then sear all sides. Boil for at least 20 minutes to render out fat and tenderize, then drain. • In the same pan sear about 1 lb. of string beans or sitaw until blistered charred and softened. Remove. • Sear 1/2 diced onion and 1 minced garlic, add back drained pork, add about 10-cups of water or broth. • Add 2 Tbsp. patis fish sauce, 2 Tbsp. tamarind concentrate, 1 packet of @mamasitas Sinigang seasoning. • Boil for another 25 minutes until meat it totally soft. • Then add veggies: 1 lb. of seared green beans, 1 diced Roma tomato, 2 whole jalapenos, 1 carrot julienne (or sliced taro, or daikon if you have it) • 1 bag of spinach. Or Kang Kong if you have it (don’t overcook the veggies they’ll get mushy – which I hate, get them just to al dente IMHO) #filipinofood #foodies #fyp #sinigang #tamarind #soupseason #soup | Bobby Guzman

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